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It takes just 15 minutes of prep and a handful of simple ingredients to make my amazingly flavorful Instant Pot Chuck Roast! You can even make it using frozen beef. I can't wait to show you how to make chuck roast in the Instant Pot! It's the perfect Sunday dinner.
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Chuck Roast in the Instant Pot
When I first tried making chuck roast in the Instant Pot, I was skeptical of how it would turn out. But, the results speak for themselves! Chuck roast in the Instant Pot turns out incredibly tender and doesn't compromise on flavor, even though it cooks much more quickly than other methods. Prep takes 15 minutes, and you can have it on the dinner table to enjoy in under 2 hours - and with years and years of experience developing chuck roast recipes, let me tell you, that's magical!
As a big bonus, my beef chuck roast Instant Pot recipe is budget-friendly, too. You can even buy the beef in advance when it's on sale, freeze it, and cook it directly from frozen. I love to do this so I can always have one of my family's favorite Sunday Suppers on hand - this Instant Pot pot roast!
What a great recipe! My husband and kids are big meat-eaters and raved about this dish, and they're already asking when I can make it again! Browsing your site now to try your other recipes 🙂
Tools to Make Instant Pot Chuck Roast
- This is the Instant Pot I use, but I've been wanting to give the Dream Cooker a try. It matches my favorite dutch oven!
- A wooden spoon for sauteing the veggies in the pot. I absolutely love this gorgeous colorful wooden spoon. It reminds me of the Portuguese rooster I keep in my kitchen.
- Two forks to shred the beef once it's done cooking.
Ingredients in Instapot Chuck Roast
- Boneless Chuck Roast: Cut your chuck roast into halves so it will fit properly in the Instant Pot. Before you buy your roast, make sure you'll have enough room to cook it! I use an 8-quart Instant Pot, but you should be able to use a 6-quart Instant Pot, too. If you can, I recommend buying chuck roast on sale and freezing it. Label with the freezing date, then pull it out of the freezer to either thaw or cook from frozen when ready to make your Instant Pot chuck roast. This is a great way to keep your meals budget-friendly!
- Vegetable Oil: I recommend using a neutral vegetable oil, but you can use olive oil, too. Avocado oil works as well.
- Garlic: Fresh garlic adds a ton of flavor to Instapot chuck roast, but you can also use garlic powder if you prefer. If using garlic powder, use much less than you would fresh garlic. Dried spices are powerful.
- Onion: I recommend using a yellow or white onion. Red onion can be too astringent, even if it cooks down, and you'll be getting a similar bite from the red wine gravy.
- Potatoes: I'm using little Yukon gold potatoes. They are buttery and delicious and perfect for this roast. I recommend you avoid russet, but if that's what you have, use it. Red potatoes work too.
- Carrots: Big chunks of whole carrots are best for this. I tend to peel mine. If you don't peel your carrots, be sure to give them a good scrub in the sink.
- Red Wine: For best results, use a drinking wine you enjoy and not a cooking wine. You can generally get drinking wine on sale for great prices. Just look for what's on sale when you pick up your ingredients! If you want to keep it alcohol-free, replace the wine with additional beef broth at a 1:1 ratio.
- Beef Broth: If I have it on hand, I love to use my homemade bone broth.
- Tomato Sauce
- Sea Salt: I prefer sea salt flakes, and used Himalayan pink sea salt for this recipe, but you can also use kosher salt. Avoid table salt. It tends to add an unwanted metallic flavor to food and doesn't bring out the flavor as well.
- Pepper: Freshly cracked black pepper works best, but feel free to use pre-ground too. I prefer to keep salt and pepper cellars on my counter for easy access.
- Italian Seasoning: I like to make my own Italian seasoning so I can customize what goes into it, and recommend giving this a try yourself if you haven't already. It is very easy and so worth it!
- Fresh thyme and fresh rosemary: Don't worry if you don't have access to fresh or would prefer to use dried. Feel free to use dried herbs, but remember to use less than you would fresh - dried is much more powerful in flavor than fresh.
- Cornstarch: Used to thicken the gravy after cooking by making a slurry.
Made this last night and it was easy and delicious! Thank you so much for the recipe.
Instant Pot Chuck Roast
Video
Equipment
Ingredients
- 3 pound boneless chuck roast
- 2 Tablespoon vegetable oil - split
- 6 cloves garlic
- 1 onion
- ⅓ cup red wine
- 1 ½ cups beef broth - split
- 15 oz tomato sauce
- 1 ½ teaspoons kosher or sea salt - split
- 1 ½ teaspoons pepper
- 4 sprigs dried thyme
- 1 Tablespoon Italian seasoning
- 2 Tablespoons corn starch
- 1 pound potatoes - potatoes of choice, we used baby gold potatoes
- 4 large carrots - chopped
Instructions
- Season chuck roast on all sides with salt and pepper to coat it completely.3 pound (1.36 kg) boneless chuck roast,1 ½ teaspoons (1.5 teaspoons) pepper,1 ½ teaspoons (1.5 teaspoons) kosher or sea salt
- Set the Instant Pot to saute mode. Once hot, add half of your vegetable oil and allow it to heat.2 Tablespoon vegetable oil
- Place the roast in the pot and sear for 4 minutes. Flip, then sear on the opposite side for another 4 minutes.
- Remove the roast and set it aside.
- Add the remaining vegetable oil to the pot along with diced onions and minced garlic. Saute for 3-4 minutes, stirring often.2 Tablespoon vegetable oil,6 cloves garlic,1 onion
- When soft and fragrant, add red wine. Saute another 5 minutes, stirring often, until the wine reduces by half.⅓ cup (79 ml) red wine
- Add in half of your beef broth along with tomato sauce, dried thyme, Italian seasoning, salt, and pepper. Give it a good mix.1 ½ cups (355 ml) beef broth,15 oz tomato sauce,1 ½ teaspoons (1.5 teaspoons) pepper,4 sprigs dried thyme,1 Tablespoon Italian seasoning,1 ½ teaspoons (1.5 teaspoons) kosher or sea salt
- Carefully place your roast back into the Instant Pot along with carrots and potatoes.1 pound (454 g) potatoes,4 large carrots
- Secure the Instant Pot lid. Cook on HIGH for 70 minutes. Once 70 minutes is up, allow it to release pressure naturally for 20 minutes.
- After naturally releasing the pressure for 20 minutes, carefully release any excess steam. Remove the meat from the pot and set it aside.
- In a small bowl, combine cornstarch and beef broth. Slowly add the mixture to the Instant Pot. Mix it together with the beef drippings in the pot and stir until it thickens. Serve this as a gravy, and enjoy!2 Tablespoons corn starch,1 ½ cups (355 ml) beef broth
Notes
- It's important to let the pressure release naturally, so leave it for another 20 minutes after cooking.
- Feel free to release the vent after 20 minutes. This will release any extra steam and allow you to open the lid.
Nutrition
Hi, I'm Isabel! I've been sharing my recipes online, in cookbooks, and in TV specials since 2012. The most important thing to me is Sunday supper with my family, and inspiring togetherness with my recipes!
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Chuck Roast in the Instant Pot Detailed Instructions
Step 1. Season your chuck roast on all sides with salt and pepper to coat it completely. You want to give it a good coating, so be generous with your seasoning! I've included exact amounts above, but vary how much seasoning you use according to your tastes and the size of your roast.
Step 2. Set the Instant Pot to saute mode. Once hot, add half of your vegetable oil and allow it to heat. Place the roast in the pot and sear for 4 minutes. Flip, then sear on the opposite side for another 4 minutes. Don't touch it while it's searing - allow it to develop that nice brown crust on both sides. This will dramatically deepen the flavor of the dish, so don't skip searing!
Step 3. Once seared, remove the roast and set it aside. Add the remaining vegetable oil to the pot along with diced onions and minced garlic. Saute for 3-4 minutes, stirring often, until they're fragrant and soft. You want to stir often so the garlic doesn't burn. Scrape up any browned bits from the bottom while you're at it!
Step 4. When soft and fragrant, add the red wine. Saute another 5 minutes, stirring often, until the wine reduces by half. I recommend using a drinking wine you enjoy, rather than a cooking wine, for the best flavor. But it's not necessary, if you'd prefer to use cooking wine. If you don't want to use wine at all, just use an equal amount of beef broth in place of wine.
Step 5. Add in half of your beef broth along with tomato sauce, dried thyme, Italian seasoning, salt, and pepper. Give it a good mix, then carefully place your roast back into the pot over the vegetables. Add in the potatoes and carrots, too.
Step 6. Secure the Instant Pot lid. Cook on HIGH for 70 minutes. Once 70 minutes is up, allow it to release pressure naturally for 20 minutes. After naturally releasing the pressure for 20 minutes, carefully release any excess steam. Remove the meat from the pot and set it aside. You can use two regular forks to shred the beef - it should fall apart easily.
Step 7. In a small bowl, combine cornstarch and beef broth. Slowly add the mixture to the Instant Pot. Mix it together with the beef drippings in the pot and stir until it thickens. This forms an amazing gravy you can pour over the beef roast for even deeper flavor. It's perfect!
Check out my guide on how to cook pot roast for even more delicious recipes, tips, and tricks!
Made this tonight and it was amazingly delicious 😋.
Thank you for posting
Expert Tips
- It's important to let the pressure release naturally, so leave it for another 20 minutes after cooking.
- Feel free to release the vent after 20 minutes. This will release any extra steam and allow you to open the lid.
- Cutting the roast into halves helps cut down on the cooking time in the pressure cooker and allows you to distribute the seasoning more evenly, giving you a more flavorful dish.
- Enjoy more ways to cook chuck roast with my guide to cooking pot roast!
Using Frozen Chuck Roast
You can cook this recipe from frozen. Make sure to cut your roast beef in half before freezing, or you'll have to allow it to defrost in the refrigerator overnight to cut it. Add another 20-30 minutes or so to the cook time.
FAQ
You can thicken pot roast gravy in the Instant Pot by using a slurry. One of the best ways to thicken a sauce is to simply make a mixture of liquid and cornstarch, also known as a cornstarch slurry. You can do this with water and cornstarch or broth and cornstarch.
The short answer is yes, you can. But, I'm happy to tell you it's very difficult to do this. You want pot roast to be ultra-tender, so it's okay if the timing isn't entirely exact. Just make sure not to undercook it or it will be tough! It should shred easily using a fork.
Storing Leftover Chuck Roast
- Let it Cool: Allow the cooked chuck roast to cool down for about 30 minutes.
- Divide: If you have leftovers, divide them into smaller portions.
- Store: Put the portions in airtight containers or resealable bags.
- Refrigerate: Use within 3-4 days.
- For the freezer: Safe for 2-3 months.
Chris Collins says
You can't beat a good pot roast and your version looks so so delicious!! Can't wait to try 🙂
Em Beitel says
Thank you so much, Chris! We hope you love it!
Cathleen @ A Taste of Madness says
Wow, this was made in the Instant Pot?? What can't the Instant Pot do?? This looks perfect!!
Em Beitel says
We're obsessed with the Instant Pot. It's so handy!
Katie says
Made this for the family and it was a hit!
Em Beitel says
Thank you, Katie! We're really glad to hear that!
kim says
What a delicious recipe! My whole family seriously loved this!
Em Beitel says
Thank you so much, Kim! We are so happy to hear that!
Keith Atwood says
Just came here for how long it takes in the instapot. Salt pepper and garlic and cornstarch, I'm not posting on Instagram with the million ingredients, just want to eat.
Isabel Laessig says
Hi Keith! You won't want to cook this without liquid as it will burn, so I recommend at least using beef broth, or a mix of red wine and beef broth, as well. You cook it for 70 minutes at high pressure and let the pressure naturally release for 20 minutes. This is for a 3 lb. chuck roast. Enjoy!
Emma says
Is there anything you can't do in the insta pot?! Amazing recipe!
Em Beitel says
Thanks so much, Emma! It's amazing what you can do with it!
Carol Yates says
Made this tonight and it was amazingly delicious 😋.
Thank you for posting
Em Beitel says
Thanks so much, Carol! We're so glad you enjoyed it!
Heather D says
How much (lbs) potatoes & carrots do you recommend?
Em Beitel says
Hi Heather! I like to add about 2 pounds of potatoes and half a pound of carrots. Enjoy!
Carmel says
Made this last night and it was easy and delicious! Thank you so much for the recipe.I'm not sure what you exactly mean by "1 spring of Italian seasoning", so I added sprigs of fresh herbs from my garden: thyme, oregano, rosemary and about a teaspoon of a dried Italian herb mix; also included slices of red bell pepper. I also added a few splashes of Worcestershire sauce. And I'm glad I did your gravy because that was "the icing on the cake". It was a pain to skim off all that fat first, but worth it in the end. (PS: didn't add the potatoes but served over egg noodles instead.)
Em Beitel says
Carmel, that is so awesome! Thank you for pointing out that error - it was meant to be 1 Tablespoon. We are so glad you enjoyed it - the addition of those fresh herbs must have been incredible! We appreciate your comment!
tictacso says
What a great recipe! My husband and kids are big meat-eaters and raved about this dish, and they're already asking when I can make it again! Browsing your site now to try your other recipes 🙂
Em Beitel says
That is so awesome! Thank you so much - please let me know if you have any questions or if you're looking for anything specific!